My youngest made me a birthday cake that was just to die for this year. It was the best chocolate cake I’ve ever tasted.
Please note that the original recipe comes from a cook book by Hershey. It’s a book about cooking nothing but chocolate.
But she’s watching cooking shows and learned a couple of tricks from Bobby Flay(??).
The secret ingredients for recipe is to replace the water for a cup of very strong coffee.
Nope can’t taste the coffee! I’ve not seen the original recipe but probably you replace regular milk with buttermilk!
The result is a deep and full chocolate cake taste. I think the buttermilk must be part of what makes the cake so moist. For homemade it’s really light too!
- 1 3/4 Cup Flour
- 2 Cups Sugar
- 3/4 cup unsweetened cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Eggs
- 1 Cup very STRONG black coffee**
- 1 Cup Buttermilk
- 1/2 Cup veggie Oil
- 1 tsp vanilla
**she underlined STRONG twice!! It’s important!
- Combine dry ingredients
- Add wet ingredients then beat for 2 minutes.
Batter will be thin!
- Pour into prepared 13×9 or two 9-inch layer cake pans
- Bake at 350°
35-40 minutes for oblong pan
30-35 minutes for layer cake pans
or until a knife comes out clean when check.